Master Work: Fine Fare
ROOT VEGETABLE CARPACCIO, $9
"It has such a great visual presentation — it's very artistic with vegetables cut in a refined way," says Katz of the dish that highlights the winter harvest. "It's a very composed looking salad."
ROASTED VERLASSO SALMON, $26
"It's really important to know where your fish comes from," says Katz of this entree, which uses farmed Atlantic salmon. "The chard offers beautiful color and hearty seasonal flavors."
SEARED BEEF TENDERLOIN, $34
"The richness of the sauce pairs really well with the leanness of the beef,"
he says of the Ohio beef entree. "Mushrooms are just something you think of during this season."
museums & galleries
12:00 AM EST
December 20, 2013